Bacteroidetes are “Third World” bacterial strains, more associated with an unprocessed diet. They also help to maintain a normal (or subnormal) weight, as they aren’t particularly efficient at harvesting energy

Firmicutes, on the other hand, tend to be prevalent in the guts of those eating the standard Western diet. These bacteria are highly evolved to be quite efficient at turning food into calories–and keeping it around as fat. They thrive on sugar.

There are, however, Westerners who don’t abide by the standard Western diet. In this instance a group of Old Order Amish from Lancaster County, Pa. was studied with regard to markers for metabolic syndrome. This community was ideal for a study, having “a high degree of uniformity of genetic background, socioeconomic status, and lifestyle, which reduces potential confounders.”

39% had a community dominated by various genera from the phylum Firmicutes, most commonly Oscillospira

4% had a community dominated by Bacteroides.

(Prevotella is another “Third Word” bacterium. One study showed that up 53% of the gut microbiome of children in Burkina Faso was composed of prevotella. It is entirely absent in similar tests of European children.)

So, the Firmicutes outnumber the Bacteroides in this traditional diet, however, not nearly to the extent that they dominate in most Western guts.

Part of my ancestry is Pennsylvania Dutch, a community that doesn’t share the religious beliefs of the Amish, but whose traditional diet has much in common with their Amish cousins, tending to be agriculturally based, home-cooked, unprocessed, and rich in fermented foods, such as pickles and relishes. Along with these “sours,” they also love their sweets. Pennsylvania Dutch women of a certain age tend to be in shape — round is a shape, right?

Grandma did know best, it seems. Not sure if it was the “peck of dirt” or the sauerkraut. Probably a bit of both